If you can make spaghetti you can make goulash.
Just use elbows or shells (for instance) and add them right to the pot of sauce after they've cooked.
Really, if one were to use chili powder as the spice, it could be called chili. Around here some people use macaroni in their chili in place of beans.

My Dad made amazing Goulash/AMC. It was not bland. It was made with rotelli noodles (that's probably not spelled right, but you know, those corkscrew shaped noodles) fresh onion slices, sweet peppers, herbs, rich tomato sauce, ground beef, and mushrooms. His was the best I've ever eaten. I can't make it as good as he did, and I can't figure out why.

I recently learned, from a Chinese lady on a youtube video of the Ted radio hour, that Chop Suey means left-overs, and was created in New York City by Chinese Immigrants. The Chop Suey I make is patterned from two favorite Chinese restaurants that make the same recipe. One is in El Cajon, California, and the other is located in Sault Ste. Marie, Ontario. I'd give you the recipe, but then I'd have to chop off your hands and remove your tongue to protect these two establishments.

Oh, ok, I'll post it. And I won't even do anything mean to anyone who uses the recipe. Besides, I figured out how to make it. The restaurants didn't give me their recipes. But I'll do it later, as I have to work on one of my cookbooks right now. some people who attended my pressure cooking class last week, asked me if I had written any cookbooks. Just so happens that I have. But they need some updating, as I've learned more about cooking since I wrote them so many years back. So I gotta get to work.

Seeeeeeya; Chief Longwind of the North

__________________“No amount of success outside the home can compensate for failure within the home…"

Brown the beef in a sauté pan over medium high heat. Remove it from the pan. Pour off all but two tablespoons of fat.

Sauté the onion, pepper and garlic in the remaining fat until softened.

Add the paste and sauté for an additional 3 minutes.

Add the tomato and the meat to the sautéed vegetables. Simmer for 15-20 minutes.

Prepare the pasta according to package directions.

When the pasta is cooked, drain off the water and mix the pasta with the vegetable and meat mixture. Cook together for 2-3 minutes to allow the flavor of the sauce to cook into the pasta.

Serve with grated cheese.

Andy; your recipe looks just like what my mother made. I so looked forward to supper when she made it. But then again, I love everything she ever made, except her rubbery steaks. For such a great cook, she just couldn't seem to figure out how to make a tender steak.

Seeeeeeya; Chief Longwind of the North

__________________“No amount of success outside the home can compensate for failure within the home…"

Some of the best food came from our elementary school cafeteria. And I was a very picky eater as a kid. I was particularily fond of their "Eyetalian" Spaghetti, corkscrew pasta and some sort of meat sauce (maybe similar to ACS), and their tuna casserole. My aunt was a lunch lady there, and a fantastic cook.

Chop suey, to me, has Asian ingredients like bean sprouts, and no tomato sauce or pasta. Never heard of ACS until fairly recently.

Chop suey, to me, has Asian ingredients like bean sprouts, and no tomato sauce or pasta. Never heard of ACS until fairly recently.

Me, too. My mom would make a pork roast one night and chop suey the next with leftover cubed pork, a can of LaChoy chop suey vegetables, and a sauce of the can liquid, soy sauce and cornstarch, served over rice. Sometimes we had the chow mein noodles on top.

__________________The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller

Me, too. My mom would make a pork roast one night and chop suey the next with leftover cubed pork, a can of LaChoy chop suey vegetables, and a sauce of the can liquid, soy sauce and cornstarch, served over rice. Sometimes we had the chow mein noodles on top.

I remember using the LaChoy canned veggies when I was first learning to cook. I remember liking them. I tried some a month or two ago, just to see what they tasted like, because I hadn't had them in about 35 years or so. I found that I would have to be pretty desperate to use them now. I've gotten used to using fresh bean sprouts, and fresh veggies in my chop suey. Except for the bamboo shoots, and water chestnuts I sometimes use, I have a hard time eating most canned veggies, other than beans (including green and waxed beans), beats, and corn. And the canned meat with sauce, well I would serve that to my cat. But that's just my opinion of course. And then again, I eat potted meat, wo who am I to judge?

Seeeeeeya; Chief Longwind of the North

__________________“No amount of success outside the home can compensate for failure within the home…"

I remember using the LaChoy canned veggies when I was first learning to cook. I remember liking them. I tried some a month or two ago, just to see what they tasted like, because I hadn't had them in about 35 years or so. I found that I would have to be pretty desperate to use them now. I've gotten used to using fresh bean sprouts, and fresh veggies in my chop suey. Except for the bamboo shoots, and water chestnuts I sometimes use, I have a hard time eating most canned veggies, other than beans (including green and waxed beans), beats, and corn. And the canned meat with sauce, well I would serve that to my cat. But that's just my opinion of course. And then again, I eat potted meat, wo who am I to judge?

Seeeeeeya; Chief Longwind of the North

Same here, Chief. I haven't made LaChoy chop suey in forever, although I make stir-fry regularly

__________________The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller